THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


Table  of  Contents 


Recipe  Page 

No.  No. 

Amber,  Peach  23  14 

An  Appetizing  Peach  Sauce  for 

Meats   45  25 

Apple  and  Peach  Meringue 52  29 

Batter  Pudding,   Peach 21  13 

Betty,  Peach  10  8 

Blanc  Mange,  Peach  37  21 

Blue    Ribbon    Peaches    with 

Chocolate  Sauce  55  30 

Blue  Ribbon  Peach  Fritters 58  31 

Blue  Ribbon  Peaches  in  Frozen 

Rice   Border   15  10 

Blue  Ribbon  Peach  Cobbler 31  18 

Blue  Ribbon  Peach   Marmalade  9  8 

Bread  Cake,  Peach  30  17 

Bread,  Steamed  Peach 56  30 

Cakes,  Hot  Peach  35  20 

Cake,  Peach  Bread 30  17 

Cheese   Salad,   Peaches   and 6  5 

Chocolate  Layer  Cake,  Peach 24  15 

Chocolate    Sauce,    Blue    Ribbon 

Peaches   with 55  30 

Cobbler,  Blue  Ribbon  Peach 31  18 

Cocoanut  and  Peach  Pudding....  59  31 
Cocktails    in    Orange    Baskets, 

Peach     40  23 

Colonial  Pudding,  Peach  22  13 

Compote,  Peach  and  Pineapple..  38  21 

Cottage  Pudding,  Peach 34  20 

Cranberries,  Peaches  and 36  21 

Cream  Pie,  Peach  11  8 

Currant  Tart,  Peachs  and 14  9 

Custard,    French  Peach 49  28 

Delicious  Peach  Pie  48  27 

Delicious   Peach    Surprise 3  4 

Favorites,    Peach    18  12 

French  Peach  Custard 49  28  ' 

Fried   Bread,   Peaches   with — 

Savory    57  30 

Fried  Peach  Pies  53  29 

Fritters,   Blue  Ribbon  Peach 58  31 

Frozen   Rice  Border,   Blue  Rib- 
bon Peaches   in   15  10 

Gateau  en  Surprise,  Peach 51  28 

Genoese  Peach  Roll   16  11 

Grape,    Peach   and   Pineapple 

Salad    7  6 

Holiday  Salad,  Peach    2  4 

Hot  Peach  Cakes 35  20 

Ice  Cream,  Peach   50  28 

Jellied  Peaches  with  Cream 39  22 

Layer  Cake,  Peach  Chocolate 24  15 

Log  Cabin  Salad,  Peach 43  24 

Marmalade,  Peach    9  8 

Nut  and  Peach  Cake 60  31 

Nut  Dainties,  Peaches  and 17  12 

Nut  Parfait,  Peaches  and 19  12 

Omelet  Souffle,   Peach  54  29 

Orange  Baskets,  Peach  Cocktail 

in     40  23 

Oriental    Style   Peaches 44  25 

Pastry  Fingers,  Peach 29  17 

Peach  Amber  23  14 

Peach  and  Apple  Meringue  52  29 

Peach  and  Cheese  Salad  6  5 

Peach  and  Cocoanut  Pudding....  59  31 

Peach  and  Currant  Tart  14  9 

Peach  and  Nut  Cake  60  31 

Peach  and  Nut  Dainties   17  12 

Peach  and  Nut  Parfait     19  12 

Peach  and  Pineapple  Compote....  38  21 

Peach  Batter  Pudding  21  13 

Peach  Betty    10  8 

Peach  Blanc  Mange   37  21 

Peach  Bread  Cake    30  17 

Peach  Cakes,  Hot   35  20 

Peach  Chocolate    Layer    Cake....  24  15 

Peach  Cobbler,   Blue  Ribbon 31  18 


Recipe  Page 

No.  No. 
Peach  Cocktail  in  Orange 

Baskets    40  23 

Peach  Colonial  Pudding   22  13 

Peach  Cottage  Pudding    34  20 

Peach  Cream  Pie   11 

Peach  Custard,  French  49  28 

Peach  Favorites  18  12 

Peach  Fritters,  Blue   Ribbon 58 

Peach  Gateau  en  Surprise 51  28 

Peach  Holiday  Salad 2 

Peach  Ice  Cream 50  28 

Peach  Log    Cabin   Salad 43  24 

Peach  Omelet  Souffle    54  29 

Peach  Pastry  Fingers   29  17 

Peach  Pies,  Fried  53  29 

Peach   Pie  1 

Peach  Pie,  Delicious 48  27 

Peach,   Pineapple  and  Grape 

Salad    7  6 

Peach  Pot  Pie 27  16 

Peach  Pudding,  Steamed  , 32  19 

Peach  Puree  41  24 

Peach  Raisin  Pie    5 

Peach  Rice  Sundae  25  16 

Peach  Roll,  Genoese     16  11 

Peach  Sandwiches  20  18 

Peach     Sauce    for    Meats,     An 

Appetizing    45  25 

Peach  Soup  8 

Peach  Summer  Pudding  46  25 

Peach  Surprise,  Delicious  3 

Peach  Tapioca  4  5 

Peach  Tart  42  24 

Peach  Wafers,  with  Marshmal- 

low   26  16 

Peaches  and  Cranberries    36  21 

Peaches  in  Frozen  Rice  Border  15  10 

Peaches  in  Swedish  Timbales 47  26 

Peaches,  Jellied,  with  Cream 39  22 

Peaches,  Oriental  Style  44  25 

Peaches,  Petits   Croux  of 28  17 

Peaches,  Spiced    33  20 

Peaches  with  Cereal  13  9 

Peaches  with  Fried    Bread — 

Savory    57  30 

Petits  Croux  of  Peaches 28  17 

Pie,  Delicious  Peach 48  27 

Pineapple  and  Peach  Compote....  38  21 
Pineapple,   Peach   and   Grape 

Salad    7  6 

Pot  Pie,  Peach  27  16 

Pudding,  Cottage,  Peach    34  20 

Pudding,  Peach  Batter    21  13 

Pudding,  Peach  Summer 46  25 

Pudding,    Steamed   Peach 32  18 

Puree,  Peach    41  24 

Raisin  Pie,  Peach  5  5 

Rice  Sundae,  Peach   25  16 

Roll,  Genoese  Peach 16  11 

Salad,  Log  Cabin  Peach 43  24 

Salad,  Peach,  Pineapple  and 

Grape  _  6 

Sandwiches,   Peach 20  13 

Sauce    for    Meats,    Peach,    An 

Appetizing    45  25 

Sliced    Peaches 12  9 

Souffle,  Peach  Omelet 54  29 

Soup,  Peach   8 

Steamed   Peach   Bread 56  30 

Steamed  Peach  Pudding 32  19 

Spiced  Peaches  33  20 

Summer   Pudding,    Peach 46  25 

Sundae,  Peach  Rice  25  16 

Swedish  Timbales,  Peaches  in....  47  26 

Tapioca,  Peach    4  6 

Tart,   Peach   42  24 

Wafers,  Peach,  with  Marshmal- 

low   26  18 


OEADELL  20  MARION  HARRIS  NEIL.  M.C.A. 


HOME  ECONOMICS  EXPERT.  WRITER  AND  ILLUSTRATOR. 
FORMER  COOKERY  EDITOR.  THE  LADIES'  HOME  JOURNAL. 
CONTRIBUTOR  TO  MANY  LEADING  MAGAZINES  AND  NEWSPAPERS. 
PHOPHIETAHY  FOODS  AUTHOR  OF  "HOW  TO  COOK  IN  CASSEROLE  DISHES."  TO"FO«>'MA^FAC"OR'E 

AND  SPECIALTIES  "CANDIES  AND  BONBONS  AND  HOW  TO  MAKE  THEM."  FOB  coon  BOORS 

PRACTICALLY  TESTED  "CANNING,  PRESERVING  AND  PICKLING."  BOOKLETS  AND  FOLDERS 

"THE  SOMETHING  DIFFERENT  DISH."  AND 
'SALADS.  SANDWICHES  AND  CHAFING  DISH  RECIPES."  ETC. 


California  Peach  Growers,  inc. 
Fresno,  California. 


GREEHACRia 

«CRADELL,  H.J. 

February  4th,  1920. 


Gentlemen:  - 

The  task  of  preparing  your  illustrated  recipe  book 

has  been  a  very  pleasant  one,  for  there  are  practically  un- 
limited attractive  and  appetizing  combinations  to  be  obtained 
with  Blue  Ribbon  Peaches. 

The  possibilities  of  Blue  Ribbon  Peaches  are  well  nigh 
infinite.  In  my  experiments  I  found  that  this  wonderful  fruit 
food  can  be  used  in  the  same  delicious  ways  as  the  fresh  fruit. 

In  my  opinion  your  product  is  economical  and  convenient, 
and  when  suitably  cooked  and  daintily  served,  is  one  of  the  most 
nutritious  and  easily  digestible  foods  that  can  be  provided  either 
for  adults  or  for  children. 

Whoever  has  not  been  tempted  to  try  what  nourishing 
dishes  can  be  produced  with  the  aid  of  Blue  Ribbon  Peaches,  end  who 
may  be  induced  by  means  of  a  recipe  or  illustrated  dish  in  this 
book  to  make  the  trial,  is  very  certain  to  come  under  the  spell 
of  this  magic  fruit. 

Very  truly  yours, 


Reach 


es 


the  same  as  fresh  peaches  except 
that  the  water  has  been  remcrved 
by  natural  evaporation  in  the  open  sun- 
shine. £*  They  differ  from  other  dried 
peaches  in  that  the  fuzz  <*nd  much  of  the 
peeling  has  been  remcrved  by  a  thorough 
'washing  and  brushing,  before  the  fruit  is 
packed  $*  <SMany  attractive  dishes  can  be 
prepared  from  them  $*  They  are  bright  in 
color  as  well  as  wholesome  and  economical. 

Food  authorities  advise  that  people 
should  eat  more  fruit  $*  It  is  the  natural 
food  of  man  3*  ^ch  in  natural  sugars 
and  fruit  acids,  they  are  also  one  of 
the  principal  sources  of  mineral  elements 
so  important  to  health  £#  These  together 
with  their  laxative  properties  make  dried 
peaches  a  valuable  article  of  food  for 
daily  use,  either  as  stewed  peaches  for 

breakfast  or  in  a  variety  of  soups, 
salads  and  deserts. 


eac 


RECIPE  No.  1 

PEACH  PIE 

l!/2  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1.1/2  cups  water 

1      cup  sugar 

1       tablespoon  cornstarch 

1  lemon 

2  eggs,  beaten 
pie  crust 

Slice  the  peaches,  then  stew  them  with  the  water  and  sugar,  then  add  corn- 
starch  mixed  with  the  juice  of  lemon  and  a  little  of  the  grated  rind  and  the 
beaten  yolks  of  eggs.  Fill  into  a  pastry  lined  pie  plate  and  bake  until  crust  is 
done.  Beat  up  whites  of  eggs,  then  beat  into  them  two  tablespoonfuls  of  sugar, 
spread  this  meringue  over  the  top  of  pie  and  return  to  oven  to  brown. 

RECIPE  No.  2 

PEACH  HOLIDAY  SALAD 

1       envelope  powdered  gelatine 

21/2  cups  boiling  water 

l/2     cup  lemon  juice 

1       cup  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1/2     cup  raisins 

1/2     cup  chopped  nut  meats 

crisp  lettuce  leaves 

pomegranate 

mayonnaise  dressing 

Dissolve  gelatine  in  water,  add  lemon  juice;  let  cool,  and  when  it  begins 
to  set,  add  the  fruits  and  nuts.  When  very  firm,  cut  in  squares  and  place  on 
lettuce  leaves.  Sprinkle  pomegranate  juice  over  top,  and  serve  with  a  ring 
of  mayonnaise  dressing. 

The  pomegranate  may  be  omitted. 

RECIPE  No.  * 

DELICIOUS  PEACH  SURPRISE 

envelope  powdered  gelatine 

cups  boiling  water 
1/4,    cup  lemon  juice 
1      cup  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1/2     cup  raisins 

1/2     cup  chopped  nut  meats 

sponge  cake 

cream 

Dissolve  gelatine  in  water;  add  lemon  juice  and  allow  to  cool.  When 
beginning  to  set,  add  peaches,  nuts  and  raisins.  When  firm,  cut  in  squares, 
and  serve  on  slices  of  sponge  cake.  Serve  with  cream. 

If  desired,  each  portion  may  be  decorated  with  whipped  and  sweetened 
cream. 

page  four 


ae 


RECIPE  No.  4 

PEACH  TAPIOCA 
1     cup  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1/2  cup  granulated  tapioca 
4    cups  water 
Vz  CUP  sugar 
1     teaspoon  salt 

Cut  the  peaches  in  quarters.  Cook  the  tapioca  in  the  water  until  clear; 
add  sugar,  salt  and  drained  peaches.  Pour  into  a  wet  mold  or  individual  molds, 
set  in  a  cool  place  until  firm,  turn  out  and  serve  with  the  syrup  from  the 
peaches,  sweetened  to  taste. 

If  desired,  flavors  or  spices  may  be  added  to  this  recipe. 

RECIPE  No.  5 


2     cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1  cup  seeded  raisins 
1/2  lemon 

Vz  CUP  sugar 

Vz  cup  peach  juice 

2  tablespoons  cornstarch 
pie  crust 

Stew  or  soften  the  peaches  and  chop  them;  add  to  them  the  raisins,  lemon 
juice,  sugar  and  peach  juice.  Place  over  a  slow  fire  and  bring  to  boiling  point. 
Add  cornstarch  dissolved  in  a  very  little  cold  water  and  cook  till  the  mixture 
is  creamy.  Pour  into  a  pastry  lined  pie  tin  and  bake. 

If  desired,  the  pie  may  be  covered  with  a  top  crust  or  strips  of  pastry. 

RECIPE  No.  6 

PEACH  AND  CHEESE  SALAD 
Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

2     cream  cheeses 

y%  cup  finely  chopped  nut  meats 

2     tablespoons  cream 

y%  teaspoon  salt 

}4  teaspoon  paprika 
crisp  lettuce  leaves 
mayonnaise  or  French  dressing 

1     teaspoon  Worcestershire  sauce 

Dry  some  softened  peaches.  Mash  the  cheeses,  add  nuts,  cream  and  season- 
ings. Spread  this  mixture  between  halves  of  the  peaches  and  chill.  Serve 
these  peach  sandwiches  on  lettuce  nests  with  mayonnaise  or  French  dressing 
to  which  the  Worcestershire  sauce  has  been  added. 

page  five 


RECIPE  No.  7 


PEACH,  PINEAPPLE  AND  GRAPE  SALAD 

1     cup  Blue  Ribbon  Peaches,  softened 
1     cup  canned  pinepple,  diced 

1  cup  grapes,  skinned  and  seeded 
14  cup  peach  liquor 

l/4,  cup  pineapple  juice 
1A  cup  lemon  juice 

2  eggs 

y%  cup  sugar 
%  cup  whipped  cream 
crisp  lettuce  leaves 

Line  salad  plates  with  lettuce.  Arrange  peaches,  pine- 
apple and  grapes  in  heaps  on  salad  leaves  and  serve  with 
dressing.  Heat  peach  liquor,  pineapple  and  lemon  juice 
in  a  duoble  boiler.  Beat  up  eggs  with  sugar  and  add  them 
gradually  to  heated  liquids.  Cook  for  five  minutes,  then 
cool  and  add  cream. 


page  ji> 


RECIPE  No.  8 


PEACH  SOUP 


1  Ib.  Blue  Ribbon  Peaches,  softened 
4     quarts  water 

2  oranges 
sugar 

4     tablespoons  cornstarch 
14  teaspoon  powdered  nutmeg 
husks  or  crackers 

Wash  peaches,  cover  them  with  two  quarts  of  the 
water  and  soak  them  over  night.  Next  day  put  them 
into  an  enameled  saucepan  with  their  water,  add  grated 
rinds  of  oranges,  nutmeg,  and  cook  until  quite  tender. 
Then  rub  as  much  as  possible  through  a  sieve,  add  re- 
mainder of  water,  strained  orange  juice  and  sugar  to 
taste.  Bring  to  boiling  point,  stir  in  cornstarch  mixed  to 
a  smooth  paste  with  a  little  cold  water  and  cook  ten  min- 
utes, stirring  constantly.  Serve  hot  or  cold  with  husks, 
crackers,  toasted  bread,  puffed  rice  or  zwieback. 

If  desired,  a  few  finely  shredded  blanched  almonds 
may  be  added  and  sweetened  cream  piled  on  top. 


Page  seven 


eac 


RECIPE  No.  9 

BLUE  RIBBON  PEACH  MARMALADE 

Ibs.  Blue  Ribbon  Peaches 

pints  water 
5      Ibs.  sugar 
2      lemons 
2      oranges 

Cover  the  peaches  with  the  water  and  allow  to  soak  twenty-four  hours. 
Cover  and  cook  slowly  one  hour.  Drain  out  the  peaches  and  cut  them 
into  small  pieces,  return  them  to  the  water  with  the  sugar  and  strained  juices 
of  the  lemons  and  oranges.  Cook  quickly  to  a  marmalade,  stirring  frequently. 
Seal  in  sterilized  glasses. 

Another  Method:  Cover  one  pound  of  Blue  Ribbon  peaches  with  three 
cupfuls  of  water  and  leave  overnight.  Cook  slowly  one  hour,  then  drain,  cut 
the  peaches  and  put  them  through  a  food  chopper  with  one  can  of  sliced  pine- 
apple; return  this  pulp  to  the  water  with  the  pineapple  juice  and  two  pounds 
of  sugar.  Cook  quickly  to  a  marmalade,  stirring  occasionally.  Seal  in  sterilized 
glasses. 

RECIPE  No.  10 

PEACH  BETTY 
Blue  Ribbon  Peaches 

1  egg 

y%  cup  sugar 

1  cup  milk 

1  tablespoon  butter,  melted 
1^  cups  flour 

2  teaspoons  baking  powder 
whipped  and  sweetened  cream 

Have  the  peaches  softened  and  cooked.  Beat  up  egg;  add  sugar,  milk, 
butter  and  flour  sifted  with  baking  powder  and  a  pinch  of  salt. 

One-half  fill  a  greased  cake  pan  with  this  batter.  Bake  in  a  hot  oven 
thirty  minutes,  then  add  another  layer  of  peaches.  Cover  with  the  cream  and 
serve. 

RECIPE  No.   11 

PEACH  CREAM  PIE 


cups  Blue  Ribbon  Peach  pulp 
1       tablespoon  cornstarch 

1  cup  thin  cream 

2  eggs,  separated 
y%     CUP  sugar 

1  teaspoon  vanilla  extract 

2  tablespoons  lemon  juice 
pie  crust 

In  the  upper  pan  of  a  double  boiler  mix  cornstarch  and  cream,  and  cook 
over  hot  water  until  thick.  Mix  yolks  of  eggs  with  sugar;  add  peach  pulp, 
vanilla  and  lemon  juice.  Pour  slowly  into  the  cream  and  cook  five  minutes. 
Line  a  pie  plate  with  hot  water  pie  crust,  fill  with  the  mixture  and  bake.  Cover 
with  a  meringue  made  of  the  whites  of  the  eggs  and  two  tablespoonfuls  of 
sugar.  Brown  lightly  and  serve. 

page  eight 


RECIPE  No.   12 

SPICED  PEACHES 

2     Ibs.  Blue  Ribbon  Peaches 

2     cups  granulated  sugar 

1     cup  brown  sugar 

%  cup  vinegar  (if  very  strong  add  part  water) 

spice  to  taste,  cinnamon,  allspice  and  whole  cloves 

Soak  peaches  overnight  to  soften;  add  remaining  ingredients  and  just 
enough  water  to  cover  well;  let  cook  slowly  until  fruit  is  tender  and  the  syrup 
is  rich. 

RECIPE  No.   13 

PEACHES  WITH  CEREAL 

2     cups  Blue  Ribbon  Peaches,  softened 
2     cups  boiling  milk 
1     cup  fine  oatmeal    • 
V%  cup  cornmeal 

1  teaspoon  salt 

2  eggs,  separated 

Put  the  peaches  into  a  greased  fireproof  dish.  Pour  the  milk  into  upper 
pan  of  a  double  boiler,  stir  in  oatmeal,  cornmeal  and  salt,  then  cover  and  cook 
over  boiling  water  until  ready,  stirring  frequently.  Take  from  the  fire;  add 
yolks  of  eggs  and  fold  in  whites  of  eggs  beaten  to  a  stiff  froth.  Pour  over  the 
peaches,  bake  fifteen  minutes,  and  serve  hot  for  breakfast  or  luncheon  with 
sugar  and  cream. 

RECIPE  No.  14 

PEACH  AND  CURRANT  TART 

3  cups  Blue  Ribbon  Peaches,  softened 
1     package  currants 

1  tablespoon  butter 
1/2  cup  sugar 

!/2  teaspoon  powdered  mace 
Pastry 

2  cups  flour 

1     teaspoon  baking  powder 
1/2  cup  butter 

4  tablespoons  powdered  sugar 

1  egg,  separated 

2  tablespoons  milk  or  cream 
white  or  pink  frosting 

Into  a  saucepan  put  peaches,  currants  well  cleaned,  butter,  sugar  and  mace. 
Cook  ten  minutes  and  turn  out  to  cool. 

For  Pastry:  Sift  flour  and  baking  powder  into  a  bowl,  cut  and  rub  in 
butter;  add  sugar  and  yolk  of  egg  beaten  and  mixed  with  milk.  Mix  to  stiff 
paste.  Butter  round  cake  tin  about  eight  inches  in  diameter  and  line  it  with 
two- thirds  of  pastry;  turn  in  peach  mixture;  roll  out  remaining  piece  of  pastry 
into  neat  round  and  place  it  on  top.  Brush  over  with  beaten  white  of  egg  and 
bake  in  moderate  oven  for  one  hour.  Turn  out  on  to  serving  dish  and  allow 
to  cool.  Cover  with  frosting  and  serve  decorated  to  taste. 

If  desired,  the  tart  may  be  served  hot  without  frosting. 

page  nine 


RECIPE   No.   15 


BLUE   RIBBON   PEACHES  IN   FROZEN 
RICE  BORDER 

Yz  cup  rice 

2     cups  cream  or  milk 

6     tablespoons  sugar 

1     lemon 

1     cup  whipped  cream 

Blue  Ribbon  Peaches 

Wash  rice  and  cover  it  with  cold  water,  bring  to  boil- 
ing point,  drain,  rinse  well  in  cold  water,  then  put  it  into 
a  saucepan  with  cream  or  milk,  sugar,  and  finely  pared 
rind  of  lemon.  Cook  carefully  until  rice  is  tender,  then 
remove  lemon  rind,  and,  when  cool,  add  whipped  cream. 
Turn  into  a  wet  ring  mold,  cover  securely,  and  bury  in 
ice  and  rock  salt  for  two  hours.  Turn  out  on  serving  dish, 
fill  center  with  cold,  softened  and  sweetened  Blue  Ribbon 
peaches.  If  desired,  the  peaches  may  be  covered  with 
whipped  and  sweetened  cream. 


page  ten 


3$fue  ${£1)071  ff& 


ac 


RECIPE  No.  16 


GENOESE  PEACH  ROLL 

4     eg-gs 

6     tablespoons  sugar 


14  cup  flour 

1  teaspoon  baking  powder 
1/2  teaspoon  lemon  extract 

6     tablespoons  butter,  melted 

2  cups  Blue  Ribbon  Peaches,  sieved 
chopped  nut  meats  or  cocoanut 

Soften  and  slightly  sweeten  peaches;  rub  them  through 
a  sieve  and  keep  them  warm.  Beat  up  eggs  and  sugar  five 
minutes,  then  beat  over  boiling  water  ten  minutes,  take 
from  water  and  beat  until  cold.  Remove  beater,  sift  in 
flour  mixed  with  baking  powder,  add  lemon  and  butter. 
Mix  carefully,  turn  into  a  greased  and  floured  jelly  roll 
tin  and  bake  in  quick  oven  twelve  minutes.  Turn  out  on 
to  a  paper  sprinkled  with  sugar,  spread  quickly  with  peach 
sauce,  roll  up  at  once  and  sprinkle  over  with  chopped 
cocoanut  or  nut  meats. 

If  desired,  the  peach  roll  may  be  iced  all  over  with 
chocolate  frosting  in  straight  rows.  This  roll  may  be 
served  hot  as  a  pudding  with  sweet  sauce,  or  cut  in  slices 
and  served  cold  with  whipped  and  sweetened  cream  or 
whipped  evaporated  milk. 


•page  eleven 


oac 


RECIPE   No.   17 

PEACH  AND  NUT  DAINTIES 


cups  Blue  Ribbon  Peaches 

4      eggs 
Vz    cup  sugar 
14     cup  butter 
1       cup  nut  meats,  chopped 
cream  or  sweet  sauce 

Soften  and  drain  peaches,  then  divide  them  into  greased  fireproof  dishes. 
Beat  up  eggs  with  sugar;  add  butter  and  nut  meats  and  mix  thoroughly. 
Spread  over  peaches  and  bake  in  a  moderate  oven  until  firm.  Decorate  with 
a  softened  Blue  Ribbon  peach  and  serve  hot  or  cold  with  cream  or  any 
preferred  sweet  sauce. 


RECIPE  No.  18 

PEACH  FAVORITES 

1  cup  Blue  Ribbon  Peaches 

stale  cake 

2  cups  thin  custard 

whipped  and  sweetened  cream 
chopped  nut  meats 
preserved  cherries 

Soften  and  slightly  sweeten  peaches  and  cut  them  in  halves.  Divide 
peaches  into  serving  dishes;  add  layer  stale  cake  crumbs,  cover  with  custard 
and  set  in  cool  place  one  hour.  Decorate  with  cream,  nut  meats  and  cherries. 

If  desired,  marshmallow  whip  or  whipped  evaporated  milk  may  be  substi- 
tuted for  cream. 


RECIPE   No.   19 

PEACH  AND  NUT  PARFAIT 

l!/2  cups  Blue  Ribbon  Peaches,  softened 
1       cup  sugar 

1  cup  water 

3      egg  whites,  beaten 

2  cups  whipped  cream 

1  teaspoon  almond  extract 

2  teaspoons  vanilla  extract 
1       cup  chopped  nut  meats 

Chop  the  peaches.  Cook  the  sugar  and  water  together  until  the  mixture 
spins  a  heavy  thread,  then  beat  thoroughly  until  cold,  beating  in  the  whites  of 
eggs,  then  add  the  peaches,  cream,  extracts  and  nut  meats.  Blend  well  together, 
pack  in  molds,  and  put  in  ice  and  rock  rait  five  hours  before  serving  time. 

A  dainty  way  of  serving  this  parfait  is  to  place  in  a  pretty  saucer  or  plate 
a  thin  round  of  stale  sponge  cake,  moistened  with  the  peach  juice.  Cover  this 
with  a  thick  slice  of  the  parfait,  hollow  it  out  in  the  center,  fill  with  three  or 
four  pieces  of  softened  and  sweetened  Blue  Ribbon  peaches,  and  top  with 
whipped  and  sweetened  cream. 

Or  mold  the  parfait  in  a  ring  mold,  turn  out,  fill  the  center  with  softened, 
sweetened  and  flavored  Blue  Ribbon  peaches  and  serve  with  cream. 

page  twelve 


eac 


RECIPE   No.  20  . 

PEACH  SANDWICHES 
Blue  Ribbon   Peaches 

(Softened  overnight  and  stewed  slowly) 

White  bread  and  butter 
Grated  chocolate 

Cut  some  thin  bread  and  butter,  and  sprinkle  it  with  grated  chocolate. 
Cut  the  peaches  into  small  pieces.  Put  a  layer  of  these  pieces  between  two 
pieces  of  prepared  bread,  and  press  well  together.  Trim  and  cut  into  neat 
sandwiches.  Serve  on  lace-edged  paper. 

Another  Method:  Cut  brown  bread  into  slices,  and  toast  until  delicately 
browned.  Spread  lightly  with  butter,  and  over  each  slice  heap  Blue  Ribbon 
peaches  which  have  been  softened  and  sweetened  to  taste.  Place  a  spoonful 
of  whipped  cream  on  top,  and  serve  on  individual  plates. 


RECIPE   No.   21 

PEACH  BATTER  PUDDING 

2  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

V/2  cups  flour 

1  pinch  salt 

3  tablespoons  sugar 

2  eggs,  beaten 
1       cup  milk 

Grease  a  pudding  dish,  put  in  the  peaches,  sprinkle  over  the  sugar  and  allow 
to  stand  ten  minutes.  Sift  the  flour  and  salt  into  a  bowl;  add  eggs  and  milk, 
and  beat  until  it  is  smooth  and  light.  Pour  the  batter  over  the  peaches,  cover 
with  a  buttered  paper,  and  steam  steadily  one  hour.  Turn  out  when  done  on 
to  a  hot  dish  and  serve  at  once  with  or  without  whipped  and  sweetened  cream, 
or  whipped  evaporated  milk. 


RECIPE   No.  22 

I 

3  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

%  cup  butter 

2  cups  brown  sugar 

2  eggs,  beaten 

y^  cup  molasses 

1  teaspoon  vanilla  extract 

4  cups  flour 

1     teaspoon  baking  soda 
14  teaspoon  salt 

Have  the  peaches  softened  and  cooled.  Cream  butter  with  sugar;  add 
eggs,  molasses,  vanilla,  flour  sifted  with  soda  and  salt.  Mix  and  roll  out 
on  a  floured  baking  board,  and  with  this  pastry  line  a  long  greased  baking  tin, 
making  a  deep  edge.  Fill  in  with  the  peaches  and  bake  in  a  moderate  oven 
thirty-five  minutes. 

If  desired,  this  pudding  may  be  decorated  round  the  edge  with  a  piping  of 
whipped  and  sweetened  cream. 

page  thirteen 


eac 


RECIPE  No.  23 


PEACH  AMBER 

2  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 
4  tablespoons  sugar 

3  tablespoons  butter 

2  tablespoons  lemon  juice 

3  eggs,  separated 
pie  pastry 
cherries 

2  tablespoons  powdered  sugar 

Line  pudding  dish  with  pastry.  Rub  peaches  through 
a  sieve,  with  sugar,  butter  and  lemon  juice,  stir  in  yolks 
of  eggs,  then  pour  the  mixture  into  prepared  dish.  Bake 
in  a  moderate  oven  until  the  pastry  is  cooked  and  the  peach 
mixture  set.  Beat  up  whites  of  eggs  to  a  stiff  froth,  then 
beat  in  the  powdered  sugar  and  a  few  drops  of  lemon  juice. 
Pile  this  meringue  on  the  top  of  the  pudding,  decorate 
with  cherries,  and  place  in  a  cool  oven  to  become  delicately 
browned. 


page  fourteen 


RECIPE  No.  24 


PEACH  CHOCOLATE  LAYER  CAKE 

1/2  cup  butter 

i.i/2  cups  sugar 

34  cup  milk 

2  squares  chocolate,  unsweetened 

2  cups  flour 

1/2  teaspoon  baking  soda 

1  teaspoon  cream  of  tartar 

!/4  teaspoon  salt 

3  eggs,  separated 

1     teaspoon  vanilla  extract 

Peach  Filling 

1  egg 

%     cup  sugar 
1/4,    cup  butter 

2  lemons 

1       cup  Blue  Ribbon  Peaches,  softened 

For  cake,  beat  butter  and  sugar  till  creamy,  add  milk, 
chocolate,  melted,  flour  sifted  with  soda,  cream  of  tartar 
and  salt,  add  vanilla  and  fold  in  whites  stiffly  beaten.  Mix 
carefully  and  bake  in  two  layers.  Cool  and  put  together 
with  filling  made  as  follows:  Into  a  small  saucepan  put 
the  three  yolks  of  eggs,  add  whole  egg,  stir  in  sugar,  add 
butter,  grated  rinds  and  strained  juice  of  lemons  and  stir 
over  hot  water  till  thick.  Then  add  peaches  which  have 
been  rubbed  through  a  sieve.  Mix  well  and  cool  before 
using. 

If  desired,  this  cake  be  frosted  and  decorated  with 
halves  of  softened  and  sweetened  Blue  Ribbon  peaches. 


Page  fifteen 


RECIPE   No.  25 

PEACH  RICE  SUNDAE 

10     Blue  Ribbon  Peaches 
li/i>  cups  cooked  rice 

whipped  and  sweetened  cream 

chopped  nut    meats 

Wash  the  peaches  and  soak  them  over  night.  In  the  morning  stew  the 
peaches  in  the  same  water.  Pile  the  rice  in  the  center  of  a  large  plate.  Place 
the  cooked  peaches  around  the  edge  of  the  rice,  inverted.  Before  serving,  pour 
peach  juice  over  rice.  Fill  the  peaches  with  cream  and  sprinkle  nuts  over  all. 


RECIPE   No.  26 

PEACH  WAFERS  WITH  MARSHMALLOW 

Vz  CUP  Blue  Ribbon  Peaches,  sieved 

1  cup  sugar 

2  tablespoons  butter 
Yz  cup  milk 

wafers  or  crackers 
marshmallows 

Into  a  saucepan  put  softened,  unsweetened  and  sieved  Blue  Ribbon  peaches; 
add  sugar,  butter  and  milk,  stir  and  cook  until  the  mixture  forms  a  soft  ball 
when  tested  in  cold  water,  or  240  degrees  Fahrenheit  by  candy  thermometer, 
then  take  from  fire  and  beat  until  thick.  Spread  between  two  wafers  or 
crackers,  spread  mixture  over  the  top;  place  a  marshmallow  on  top  of  each 
and  brown  in  a  quick  oven.  The  oven  must  be  hot  enough  to  brown  the 
marshmallows  before  the  filling  melts. 

If  desired,  one  tablespoonful  of  cocoa  may  be  cooked  with  the  peach 
mixture. 


RECIPE   No.  27 

PEACH  POT  PIE 

3  cups  Blue  Ribbon  Peaches,  softened  and  sweetened 
Vs  teaspoon  powdered  nutmeg 

4  cups  flour 

1     teaspoon  salt 

3     teaspoons  baking  powder 

yz  cup  butter 

milk 
.  -    4     cups  boiling  water 

Put  the  peaches  into  a  deep,  greased  fireproof  dish,  and  add  nutmeg. 
Into  a  bowl  sift  flour,  salt  and  baking  powder,  cut  and  rub  in  butter  and  mix 
to  a  soft  paste  with  milk.  Lay  this  shortcake  on  the  top  of  the  peaches,  pour 
in  water,  cover  closely,  and  cook  forty  minutes.  Serve  hot  from  the  same  dish. 

If  desired,  one-fourth  cupful  of  butter  cut  in  pieces  may  be  put  over 
the  peaches  before  covering  with  the  dough. 

page  sixteen 


RECIPE  No.  28 

PETITS  CROUX  OF  PEACHES 

Blue  Ribbon  Peaches,  softened 
!/2  cup  flour 
2     tablespoons  butter 
Vz  CUP  water 
1     egg 
1     egg  yolk 

water  icing 

whipped  cream  or  whipped  evaporated  milk 

Sift  the  flour,  put  the  butter  and  water  into  a  saucepan,  place  on  the  fire 
and,  when  boiling,  stir  in  the  flour  very  quickly.  When  the  mixture  leaves 
the  sides  and  bottom  of  the  pan  clean  remove  it  from  the  fire,  and  allow  it  to 
cool  slightly.  Beat  in  the  eggs  one  at  a  time,  and  then  turn  out  on  to  a  plate 
to  cool.  Shape  into  balls,  place  on  a  floured  baking  tin,  and  bake  in  a  hot  oven 
forty-five  minutes.  Take  them  out  on  a  sieve  to  cool,  cut  each  in  half,  remove 
any  soft  inside  there  may  be,  place  a  piece  of  peach  in  each,  and  put  the  two 
halves  together  again.  Cover  each  with  water  icing,  and  when  quite  set,  deco- 
rate them  with  whipped  cream  sweetened  and  flavored  to  taste. 

RECIPE  No.  29 

PEACH  PASTRY  FINGERS 

Vz  lb.  pastry 

Blue  Ribbon  Peaches,  softened 

cleaned  currants 

butter 

sugar 

powdered  mace 
1     egg,  beaten 

Roll  out  pastry  into  a  square  and  cut  it  into  two  pieces;  cover  one  piece 
with  peaches  cut  in  small  pieces,  sprinkle  over  with  mace,  currants  and  sugar, 
dot  with  tiny  pieces  of  butter  and  cover  with  the  other  piece  of  pastry.  Wet 
the  edges  of  the  pastry  and  press  together.  Brush  over  the  top  with  egg, 
perforate  with  a  fork,  and  bake  in  a  hot  oven.  Sprinkle  over  with  sugar,  cut 
into  finger-shaped  pieces,  and  serve  hot  or  cold. 


RECIPE   No.   30 

PEACH  BREAD  CAKE 

2     cups  bread  dough 
1/2  cup  butter 

1  cup  sugar 

2  eggs,  beaten 

1     cup  Blue  Ribbon  Peaches,  softened 
14  cup  chopped  nut  meats 

When  making  bread  reserve  two  cupfuls  of  the  dough,  put  into  a  slightly 
heated  bowl,  add  butter,  sugar,  eggs  and  peaches  cut  into  small  pieces.  Mix 
well,  and  turn  into  a  shallow  greased  pan.  Allow  to  rise,  and  when  light, 
brush  over  with  egg  or  milk,  sprinkle  over  with  a  little  sugar  and  the  nut 
meats.  Bake  in  a  moderate  oven  forty-five  minutes. 

page  seventeen 


ac 


RECIPE  No.  31 


BLUE  RIBBON  PEACH  COBBLER 

3  quarters  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 
2  cups  sugar 
flavoring 
butter 
flaky  pie  crust 

Put  the  sugar  into  a  saucepan,  add  three  cupfuls  of 
the  water  in  which  the  peaches  were  softened,  boil  for 
ten  minutes  and  pour  over  the  softened  peaches  and  allow 
to  cool.  Flavor  to  taste. 

Line  the  sides  of  a  large,  deep  pudding  dish  with 
pastry.  Put  in  the  peaches,  dot  the  top  with  tiny  pieces 
of  butter.  Cover  with  pastry,  brush  over  with  beaten  egg 
and  slash  the  center  crosswise.  Bake  until  the  paste  is 
nicely  browned.  Serve  hot  or  cold  with  sugar  and  cream. 


page  eighteen 


RECIPE  No.  32 


STEAMED  PEACH  PUDDING 

1/2  cup  Blue  Ribbon  Peaches,  softened 

1/2  cup  butter 

1/2  cup  sugar 

2     eggs,  beaten 

1     cup  flour 

1     teaspoon  baking  powder 

1     pinch  salt 

Cut  peaches  into  small  pieces.  Beat  butter  and  sugar 
to  a  cream,  add  eggs,  peaches,  flour  sifted  with  baking  pow- 
der and  salt.  Mix  well,  turn  into  a  greased  mold,  cover  with 
greased  paper  or  lid  and  steam  steadily  two  hours.  Turn 
out  and  serve  with  peach  syrup  heated,  or  with  sweet 
melted  butter  sauce. 

If  desired,  two  tablespoonfuls  each  of  finely  chopped 
nut  meats  and  candied  citron  peel  may  be  added. 


Page  nineteen 


eac 


RECIPE  No.  33 

SPICED  PEACHES 

7       Ibs.  Blue  Ribbon  Peaches,  softened 

3V<>  Ibs.  sugar 

2      cups  vinegar 

1       stick  cinnamon 

1       tablespoon  whole  cloves 

Cut  the  softened  peaches  in  slices  and  put  them  into  a  preserving  kettle 
with  the  sugar  and  vinegar.  Add  the  spices  tied  in  a  cheesecloth  bag.  Cook 
to  a  thick  marmalade  and  seal  in  small  sterilized  jars. 

The  spice  bag  should  be  removed. 

RECIPE  No.  34 

PEACH  COTTAGE  PUDDING 

Blue  Ribbon  Peaches,  softened 
Yz     cup  butter 
1       cup  sugar 
1/2     cup  milk 

1  egg,  beaten 
cups  flour 

teaspoons  baking  powder 

Have  the  peaches  softened  and  sweetened  to  taste.  Cream  the  butter 
and  sugar,  add  milk,  egg  and  flour  sifted  with  baking  powder.  Mix  well, 
and  bake  twenty-five  minutes  in  a  shallow  greased  pan.  Cut  in  neat  squares 
and  serve  in  deep  serving  dishes,  and  cover  each  portion  of  pudding  with  a 
liberal  quantity  of  the  peaches  that  have  been  cut  up. 

Make  a  sauce  from  one  cupful  of  whipped  cream,  add  one-third  cupful 
of  powdered  sugar  and  one  tablespoonful  of  the  peach  syrup.  Pour  over  the 
peaches  and  serve. 

RECIPE   No.  35 

HOT  PEACH  CAKES 

2  cups  Blue  Ribbon  Peaches,  softened 
4     cups  flour 

1     pinch  salt 
1     yeast  cake 
1A  cup  sugar 

1  egg,  beaten 

2  tablespoons  butter 
1     cup  milk 

Sift  the  flour  and  salt  into  a  bowl;  cream  the  yeast  and  sugar  together 
until  liquid.  Beat  the  egg  in  another  bowl.  Melt  the  butter  in  a  saucepan, 
add  milk,  and  let  it  get  lukewarm.  Pour  this  on  to  the  egg.  When  this  egg 
and  milk  is  tepid,  stir  it  on  to  the  yeast,  and  mix  in  the  flour.  Cover  with 
a  cloth,  and  put  to  rise  in  a  warm  place  one  hour.  Chop  the  peaches  fine. 
Turn  the  dough  on  to  a  floured  baking  board,  knead  it  well  twenty  minutes, 
working  in  the  peaches  by  degrees  as  it  is  kneaded  well.  Grease  a  large 
shallow  baking  tin,  turn  in  the  peach  cake  into  it,  and  place  in  a  warm  place 
to  rise  fifteen  minutes. 

Put  it  into  a  hot  oven,  and  bake  thirty  minutes.  Take  it  out  of  the  tin, 
split  the  cake  through,  spread  it  with  butter,  and  dust  with  sugar.  Place  the 
laves  together  again,  and  cut  into  fingers.  Dish  up  in  a  pile  on  a  hot  dish,  dust 
with  sugar,  and  serve  hot. 

page  twenty 


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RECIPE  No.  36 

PEACHES  AND  CRANBERRIES 


cups  Blue  Ribbon  Peaches,  softened 
2     cups  cranberries 
1       cup  sugar 
1/2     lemon 
1       cup  water 

crisp  pastry  or  biscuits 

Wash  cranberries,  cut  them  in  halves,  add  sugar,  grated  rind  and  strained 
juice  of  lemon,  soaked  peaches  and  water.  Cover  and  cook  slowly  until  tender. 
Serve  with  pastry  or  biscuits. 

If  desired,  custard  or  cornstarch  pudding  may  be  served  with  this  dish. 

RECIPE  No.  37 

PEACH  BLANC  MANGE 
Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1     quart  milk 

4     tablespoons  sugar 

1/2  cup  cornstarch 

1  teaspoon  lemon  extract 

2  eggs,  beaten 

Have  the  peaches  softened  and  slightly  sweetened;  put  two  or  three  pieces 
into  wet  individual  molds.  Heat  the  milk  to  boiling  point,  stir  in  the  sugar 
mixed  with  the  cornstarch,  cook  carefully  twelve  minutes,  then  add  extract 
and  eggs.  Mix  well,  and  divide  into  the  molds.  Pour  in  sufficient  to  almost, 
but  not  quite  cover  the  peaches.  When  set,  place  in  a  glass  dish  and  pour 
over  some  of  the  peach  syrup. 

If  desired,  these  puddings  may  be  served  with  currant  jelly,  or  a  boiled 
custard,  or  milk,  or  cream. 

RECIPE  No.  38 

PEACH  AND  PINEAPPLE  COMPOTE 


cups  Blue  Ribbon  Peaches 

1       can  sliced  pineapple,  small  size 

4      cups  cold  water 

1      lemon 

1      orange 

1      cup  sugar 

2%  tablespoons  powdered  gelatine 

Vz     CUP  boiling  water 

Vz     cup  chopped  nut  meats 

whipped  and  sweetened  cream 

Cover  the  peaches  with  the  cold  water;  let  them  soak  over  night,  then  cook 
slowly  until  tender,  keeping  the  quantity  of  juice  at  the  same  level  in  the 
saucepan.  Drain  out  the  peaches  and  lay  them  in  a  wet  mold  with  alternate 
layers  of  the  pineapple  drained  and  diced.  To  the  peach  juice  on  the  fire,  add 
grated  rinds  and  juices  of  the  lemon  and  oranges  and  sugar,  cook  fifteen  min- 
utes, then  strain  and  add  gelatine  dissolved  in  the  boiling  water.  Pour  over 
the  peaches  and  pineapple  and  set  in  the  refrigerator  over  night.  Turn  out, 
decorate  with  the  nut  meats  and  serve  with  the  cream. 

If  desired,  marshmallow  whip  may  be  substituted  for  the  cream. 

page  twenty-one 


eac. 


. 


RECIPE  No.  39 


JELLIED  PEACHES  WITH  CREAM 

Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 
41/2  tablespoons  powdered  gelatine 
1       cup  water 
1       cup  sugar 
1      lemon 

whipped  and  sweetened  cream 

Mix  the  gelatine  with  water,  add  three  cupfuls  of  the 
water  in  which  peaches  were  soaked,  sugar,  grated  rind 
and  juice  of  lemon.  Heat  over  the  fire  until  dissolved,  then 
strain.  Pour  a  layer  of  this  jelly  into  a  shallow  wet  mold, 
when  firm,  lay  in  a  few  drained  peaches,  and  let  them  set, 
then  another  layer  of  jelly  and  peaches,  allowing  to  set, 
and  so  on  until  the  mold  is  full.  When  firm  turn  out,  and 
serve  with  cream. 


page  twenty-two 


iBf 


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RECIPE  No.  40 

PEACH  COCKTAILS  IN  ORANGE  BASKETS 


cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

1      cup  preserved  cherries 

1       grapefruit 

3      tablespoons  powdered  sugar 

bananas 

large  oranges 

Take  large  oranges  of  equal  size,  one  for  each  portion, 
and  wash  and  dry  them.  Cut  to  form  a  basket,  with  a 
sharp  knife,  removing  pulp  carefully  so  that  the  handles 
of  the  baskets  may  not  be  broken.  Put  orange  pulp  into 
a  bowl,  add  peaches  cut  in  neat  pieces,  cherries  cut  in 
halves,  grapefruit  pulp  and  juice,  sugar  and  bananas  sliced. 
Mix  and  chill  thoroughly.  Place  orange  baskets  on  serving 
plates,  fill  with  peach  mixture  and  serve.  • 


page  twenty-three 


RECIPE  No.  41 

PEACH  PUREE 

14,  cup  cornstarch 

2     cups  milk 

2     eggs,  separated 

1     cup  Blue  Ribbon  Peaches,  sieved 

6     tablespoons  sugar 

1     teaspoon  lemon  juice 

Soften  peaches. 

Blend  cornstarch  with  milk,  bring  to  boiling  point,  and  cook  three  minutes, 
stirring  constantly.  Take  from  fire,  add  yolks  of  eggs  and  sugar,  mix  well,  and 
cool.  Rub  some  Blue  Ribbon  peaches  through  a  sieve  to  make  one  cup  of  puree. 
Add  this  to  cornstarch  custard  with  lemon  juice,  mix  thoroughly  and  serve. 

If  desired,  the  whites  of  eggs  may  be  beaten  to  a  stiff  froth,  then  sweetened 
and  flavored  to  taste,  and  piled  on  top  of  puree. 


RECIPE  No.  42 

PEACH  TART 

2     cups    Blue  Ribbon    Peaches 

(Softened  overnight  and  stewed  slowly) 
1     cup  flour 
5     tablespoons  butter 
Vz  cup  brown  sugar 
1     pinch  salt 
1     egg,  beaten 

sweet  white  sauce 

Slightly  sweeten  peaches,  then  rub  through  a  coarse  sieve.  Into  bowl  sift 
flour  and  salt,  cut  and  rub  in  butter,  add  sugar  and  egg.  Mix  and  turn  out  on 
to  floured  baking  board,  divide  in  three  equal  pieces,  roll  into  neat  rounds,  lay 
on  greased  tins  and  bake  to  pale  brown  in  moderate  oven.  Cool  and  leave 
twenty-four  hours.  Put  together  with  peaches,  cover  with  white  sauce,  decorate 
to  taste  and  serve  in  wedge-shaped  pieces. 


RECIPE  No.  43 

PEACH  LOG  CABIN  SALAD 

Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 
Bananas 
Orange  juice 
Sprigs  parsley 
Cream  mayonnaise  dressing 

Sweeten  peaches,  flavor  them  to  taste  and  cut  in  halves.  Peel  bananas 
and  cut  each  one  in  four  pieces  lengthwise  and  soak  in  orange  juice  thirty 
minutes.  Place  bananas  on  individual  salad  plates  in  log  cabin  fashion  and 
fill  with  peaches.  Top  with  dressing  and  serve  very  cold,  garnished  with 
parsley  or  celery  tips. 

.    page  twenty-four 


RECIPE  No.  44 

P 

2  cups  Blue  Ribbon   Peaches 

(Softened  overnight  and  stewed  slowly) 
12  macaroons 

3  cups  whipped  cream 

1  teaspoon  lemon  extract 

1     cup  chopped  blanched  almonds 

Sweeten  the  peaches  to  taste.  Soak  the  macaroons  in  peach  syrup  forty- 
minutes.  Arrange  the  macaroons  in  a  glass  serving  dish,  put  on  them  the 
cream  sweetened  and  flavored  with  the  lemon  extract.  Arrange  the  peaches 
on  the  cream,  and  sprinkle,  all  with  the  chopped  almonds. 


RECIPE  No.  45 

AN  APPETIZING  PEACH  SAUCE  FOR  MEATS 

2     Ibs.  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 
8     large  oranges 

1  onion,  chopped 

2  tablespoons  mustard 

1  tablespoon  grated  ginger  root 
1/2  lb.  seeded  raisins 

2  pods  red  peppers 
1     lb.  brown  sugar 
6     lemons 

V%  CUP  salt 

Drain  peaches  and  put  them  into  a  saucepan,  add  grated  rinds,  pulps  and 
juices  of  oranges  and  lemons,  onion,  mustard,  ginger  root,  raisins,  peppers, 
sugar  and  salt.  Bring  to  boiling  point,  and  cook  carefully  to  a  pulp.  Take 
from  fire  and  rub  through  a  coarse  sieve.  Let  sauce  cool  and  then  bottle  it. 

This  sauce  is  excellent  to  serve  with  fish  and  cold  meats,  and  it  can  be 
made  at  any  season  of  the  year. 


RECIPE  No.  46 

PEACH  SUMMER  PUDDING 

Stale  bread 

Blue  Ribbon  Peaches,  hot 

Cocoanut  or  chopped  preserved  cherries 

Line  a  well  buttered  mold  or  bowl  with  pieces  of  bread,  cutting  a  slice  of 
bread  and  stamping  out  from  this  a  round  the  size  of  the  bottom  of  the  mold, 
then  line  the  sides  with  strips  of  bread  the  length  of  the  mold  and  about  one 
and  one-half  inches  deep,  pressing  these  well  into  the  mold;  pour  in  suf- 
ficient hot  softened  and  sweetened  Blue  Ribbon  peaches  to  fill  mold,  fit  a 
round  of  bread  on  top,  let  stand  till  next  day  and  turn  out.  Decorate  with 
cocoanut  or  chipped  preserved  cherries.  Serve  with  milk  or  cream. 

A  variation  of  this  dish  can  be  made  as  follows:  Slice  down  thinly  one 
pound  of  bread  and  put  this  in  a  greased  dish  in  alternate  layers  with  hot 
cooked  and  sweetened  Blue  Ribbon  peaches,  finishing  with  the  peaches,  and 
leave  it  until  cold.  Serve  with  a  thin  custard. 

page  twenty-five 


RECIPE  No.  47 


PEACHES  IN  SWEDISH  TIMBALES 


Blue  Ribbon  Peaches,  softened  and  halved 
Whipped  and  sweetened  cream 
Chopped  preserved  ginger  or  cherries 

Batter  for  Cases 

1     egg,  beaten 

i/&  cup  milk 

1       teaspoon  oil 

1     cup  flour 

14  teaspoon  salt 

Sweeten  and  flavor  some  Blue  Ribbon  peaches  to  taste. 
Divide  peaches  into  timbale  cases,  top  with  cream  and 
serve  as  a  first  course  decorated  with  ginger  or  cherries. 

Plain  and  fluted  irons,  mounted  on  a  long  handle,  are 
used  for  shaping  the  cases.  Add  milk  to  egg,  stir  in  oil 
and  flour  sifted  with  salt.  Beat  well  and  leave  thirty 
minutes.  Dip  timbale  iron  into  plenty  of  smoking  hot 
fat,  let  remain  two  or  three  minutes,  then  drain  and  dip 
into  batter  to  one-half  inch  of  top  of  iron;  return  to  fat 
and  hold  there  until  batter  is  crisp  and  a  pale  yellow 
color,  take  from  iron  and  drain  on  paper.  These  little 
pastry  cases  may  be  fried  the  day  before  they  are  wanted 
and  reheated  in  the  oven  just  before  using. 


page  twenty-six 


RECIPE  No.  48 


DELICIOUS  PEACH  PIE 
*  1     cup  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

pie  crust 
2     eggs,  beaten 
y%  cup  sugar 
l/2  CUP  butter 

1  cup  flour 

y%  teaspoon  baking  powder 
!/2  teaspoon  almond  extract 

2  tablespoons  cream 

Line  deep  pie  plate  with  pie  crust,  into  this  place 
peaches  which  have  been  softened,  slightly  sweetened  and 
cut  in  pieces.  Beat  butter  and  sugar  until  creamy,  add 
eggs,  flour  sifted  with  baking  powder,  add  extract  and 
cream.  Beat  well  and  spread  on  top  of  peaches.  Bake 
in  moderately  hot  oven  thirty  minutes.  Serve  hot  or  cold. 


page  twenty-seven 


ue  ffy&kon  ff&ac 


RECIPE  No.  49 

FRENCH  PEACH  CUSTARD 

1  quart  milk 

5  eggs,  separated 
4  tablespoons  sugar 

2  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

2  tablespoons  chopped  preserved  ginger 
pink  sugar 

Sweeten  peaches  to  taste  and  place  them  in  a  glass  dish.  Put  milk  into 
upper  pan  of  a  double  boiler,  reserving  one-half  cupful,  and  make  very  hot 
over  the  fire.  Beat  up  yolks  of  eggs  with  sugar,  add  reserved  milk  and  stir 
this  into  hot  milk.  Stir  constantly  until  custard  thickens,  then  take  from  fire 
to  cool,  add  pinch  of  salt  to  whites  of  eggs,  beat  until  very  stiff,  and  put  them 
into  a  colander.  Pour  boiling  water  carefully  through  and  over  them  till 
they  are  quite  firm.  Put  layer  of  custard  over  peaches,  then  layer  of  whites, 
and  spoonful  of  ginger,  then  repeat  until  dish  is  full,  having  last  layer  of 
whites. 

Over  this,  sprinkle  some  pink  sugar  and  set  dish  away  to  get  very  cold 
before  serving. 

RECIPE  No.  50 

PEACH  ICE  CREAM 

1  cup  sugar 
%  cup  water 
3  egg  whites,  beaten 

1  tablespoon  orange  extract 
~\.y%  cups  Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

2  cups  cream,  thick 

Boil  sugar  and  water  together  until  they  thread.  Pour  slowly  over  stiffly 
beaten  whites  of  eggs  and  continue  beating  until  cool.  Add  cream  whipped 
stiff,  flavoring  and  peaches  rubbed  through  a  sieve.  Freeze  and  serve  with 
cake  or  wafers. 

An  unusual  way  of  serving  Blue  Ribbon  Peach  Ice  Cream  is  as  follows: 
Cut  tops  from  fresh  cream  puffs,  fill  with  the  ice  cream.  Invert  on  serving 
dish  and  cover  with  peach  sauce.  Decorate  tops  with  rosettes  of  whipped  and 
sweetened  cream  and  a  piece  of  softened  sweetened  peach. 

RECIPE  No.  51 

PEACH  GATEAU  EN  SURPRISE 

1  chocolate  cake,  square  or  round 
chocolate  frosting 
Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

whipped  and  sweetened  cream 
ciystallized  rose  leaves  or  violets 

Cut  off  a  slice  from  top  of  cake,  scoop  out  inside,  being  careful  to  leave 
about  an  inch  at  the  bottom,  and  ice  with  chocolate  frosting.  Fill  center 
with  Blue  Ribbon  peaches  softened  and  sweetened  to  taste;  cover  with  cream 
and  decorate  with  rose  leaves  or  violets. 

page  twenty-eight 


RECIPE  No.  52 

PEACH  AND  APPLE  MERINGUE 

2  cups   Blue  Ribbon  Peaches 

(Softened  overnight  and  stewed  slowly) 

8     apples,  uniform  size 

1  cup  sugar 
1/2  lemon 

4    egg  whites 

3  tablespoons  chopped  nut  meats 

2  tablespoons  powdered  sugar 

Prepare  peaches  and  sweeten  them  slightly.  Peel  and  core  apples.  Put 
them  into  a  stewpan  with  sugar,  one  cup  of  the  peach  juice,  and  grated  rind 
and  juice  of  lemon  and  cook  carefully  to  a  sauce. 

Put  peaches  into  serving  dish,  add  apple  sauce  piling  it  up  in  oval  shape. 
Beat  up  whites  of  eggs  to  a  stiff  froth,  add  powdered  sugar,  beat  five  minutes 
and  spread  over  sauce,  sprinkle  with  nut  meats  and  set  in  moderate  oven  for 
apples  to  reheat  a  little  and  for  meringue  to  color  a  light  brown. 

RECIPE  No.  53 

FRIED  PEACH  PIES 

2  cups  Blue  Ribbon  Peaches 

1/2  teaspoon  salt 

3  tablespoons  sugar 

1/2  teaspoon  powdered  ginger 
1/2  teaspoon  powdered  nutmeg 

pastry 
1     egg,  beaten 

hot  fat 

Soften  peaches  in  water  for  three  hours,  drain  and  renew  water,  and  cook 
slowly  for  thirty  minutes.  Drain,  rub  through  a  sieve,  and  add  salt,  sugar  and 
spices.  Cook  carefully  until  thick.  Roll  pastry  out,  cut  into  large  circles,  place 
a  spoonful  of  peach  puree  in  center  of  each  circle,  wet  edges  of  pastry  with 
cold  water,  turn  one-half  over  peaches  pressing  edges  closely  together.  Brush 
over  with  egg,  fry  in  plenty  of  smoking  hot  fat  for  six  minutes,  drain,  sprinkle 
with  sugar  and  serve  hot. 

RECIPE  No.  54 

PEACH  OMELET  SOUFFLE 

1  cup  Blue  Ribbon  Peaches,  hot 

6  eggs,  separated 

4  tablespoons  sugar 

1  teaspoon  grated  lemon  rind 

1  pinch  salt 

2  tablespoons  butter 

Soften  and  sweeten  peaches,  then  cut  them  into  small  pieces.  Beat  yolks 
of  eggs  with  sugar  until  light,  and  add  lemon  rind.  Beat  up  whites  of  eggs 
with  salt  until  stiff  and  fold  them  into  yolk  mixture.  Melt  butter  in  a  frying 
pan,  pour  in  mixture  and  place  pan  over  a  slow  fire  just  to  set  the  mixture, 
place  the  pan  in  a  moderate  oven  and  bake  until  souffle  is  ready.  Turn  out 
on  to  a  hot  sugared  dish,  cover  with  peaches  and  serve  at  once. 

page  twenty-nine 


RECIPE  No.  55 

BLUE  RIBBON  PEACHES  WITH  CHOCOLATE  SAUCE 

Blue  Ribbon  Peaches,  softened 

Rose  or  almond  extract 

thin  slices  of  sponge  cake 
1/2  cup  sugar 
1/2  cup  water 

4     squares  sweetened  chocolate,  grated 
Vz  cup  thick  cream 
1/2  teaspoon  vanilla  extract 

Have  in  readiness  some  softened,  slightly  sweetened  Blue  Ribbon  peaches 
and  flavored  to  taste  with  rose  or  almond  extract.  Put  two  or  three  slices  of 
sponge  cake  on  each  serving  dish,  pile  four  or  five  of  the  peaches  on  top  of 
each  and  serve  with  sauce  poured  over.  To  make  sauce,  boil  sugar  and  water 
ten  minutes,  then  stir  in  slowly  chocolate  and  allow  to  dissolve  smoothly,  over 
hot  water.  Stir  in  cream  and  vanilla. 

RECIPE  No.  56 

STEAMED  PEACH  BREAD 

1     cup  cornmeal 
boiling  water 
1     cup  sour  milk 
1/2  cup  molasses 

1  teaspoon  salt 

2  cups  graham  flour 

1     teaspoon  baking  soda 

1     cup  Blue  Ribbon  Peaches,  softened 

Scald  corn  meal  with  sufficient  boiling  water  to  moisten  well.  Cool,  add 
milk,  molasses,  flour  sifted  with  salt  and  soda  and  stir  in  peaches  cut  in 
pieces.  Divide  into  two  greased  baking  powder  cans,  cover  and  steam  steadily 
for  three  hours.  Turn  out  and  serve  hot. 

This  bread  is  delicious  and  wholesome. 

RECIPE  No.  57 

PEACHES  WITH  FRIED  BREAD— SAVORY 

1  cup  Blue  Ribbon  Peaches 

stale  bread,  fried 
1  large  slice  ham 
1  sage  leaf 

1  tablespoon  sugar 

2  tablespoons  vinegar 

2  tablespoons  seedless  raisins 

Cut  bread  into  slices,  removing  crusts.  Fry  bread  in  hot  fat,  arrange  it 
on  a  hot  platter  and  keep  hot.  Into  a  small  saucepan  put  raisins,  ham  chopped 
fine,  sage  crushed,  sugar  and  vinegar.  Stir  over  the  fire  with  a  wooden  spoon 
until  ingredients  form  a  syrup.  Have  peaches  hot  and  slightly  sweetened,  place 
them  on  the  bread  and  pour  sauce  over  and  around  them.  Serve  hot  with  cold 
meats  of  any  kind. 

page  thirty 


RECIPE  No.  58 

BLUE  RIBBON  PEACH  FRITTERS 

2      tablespoons  sugar 

4  tablespoons  butter 
1      lemon 

1      cup  water 
114  cups  flour 

5  eggs 

Blue  Ribbon  Peaches,  softened 

Into  a  small  saucepan  put  sugar,  butter,  grated  lemon  rind  and  water  and 
cook  ten  minutes,  quickly  add  flour,  stir  until  smooth,  take  from  fire,  and  add 
eggs,  one  by  one.  Beat  thoroughly,  dip  peaches  in  this  batter,  and  fry  in 
plenty  of  smoking  hot  fat.  Drain,  sprinkle  with  powdered  sugar,  and  serve 
hot. 

RECIPE  No.  59 

PEACH  AND  COCOANUT  PUDDING 

1  cup  milk 

1  cup  cocoanut 

4  tablespoons  sugar 

3  tablespoons  butter,  melted 

4  tablespoons  bread  crumbs 

1  cup  Blue  Ribbon  Peaches,  chopped 

1  teaspoon  grated  lemon  rind 

2  eggs,  beaten 

cream  or  sweet  sauce 

Pour  milk  into  a  bowl,  add  cocoanut,  and  allow  to  soak  ten  minutes,  add 
sugar,  butter,  crumbs,  peaches  softened,  lemon  rind,  and  eggs.  Mix  together, 
turn  into  a  well  buttered  pudding  dish  and  bake  in  a  very  moderate  oven  one 
hour.  Dust  with  powdered  sugar  and  serve  hot  with  cream  or  any  preferred 
sweet  sauce. 

RECIPE  No.  60 

PEACH  AND  NUT  CAKE 

1V&  cups  Blue  Ribbon  Peaches,  softened 

1  cup  boiling  water 

1  teaspoon  baking  soda 

1  cup  sugar 

2  tablespoons  butter 

1  egg,  beaten 

2  cups  flour 
1      pinch  salt 

1       cup  chopped  nut  meats 

Drain  peaches  thoroughly  and  cut  them  into  small  pieces;  add  water  and 
soda  and  allow  to  stand  until  cool.  Beat  sugar  and  butter  until  creamy,  add 
egg,  one-half  of  peaches,  one-half  of  flour,  then  remainder  of  peaches  and 
flour,  with  nut  meats  and  salt.  Mix  well,  turn  into  greased  and  floured  cake 
tin  and  bake  in  moderate  oven  one  and  one-half  hours. 

This  unusual  cake  is  excellent  for  the  children's  lunch  box,  and,  if 
desired,  it  may  be  frosted. 

page  thirty-one 


BLUE  RIBBON  PEACHES  are  packed  by 
the  California  Peach  Growers,  Inc.,  of  Fresno, 
California,  a  co-operative  marketing  organi- 
zation consisting  of  6500  growers,  who  have 
banded  themselves  together  for  the  purpose 
of  selling  their  own  crops. 

The  object  of  the  Association  has  been  to 
secure  wide  distribution  for  peaches  under 
the  BLUE  RIBBON  BRAND,  which  means 
quality,  and  to  place  the  fruit  in  the  hands 
of  the  consumer  at  a  reasonable  price. 
Through  the  marketing  company,  the 
growers  are  enabled,  very  largely,  to  elim- 
inate speculative  profits  between  the  producer 
and  the  consumer. 

The  growers,  who  are  thus  conscientiously 
trying  to  improve  the  quality  of  the  fruit, 
and  to  market  it  economically,  deserve  the 
support  of  the  consuming  public. 

Ask  for  dried  peaches  under  the  BLUE 
RIBBON  BRAND.  They  are  packed  in  san- 
itary cartons,  as  well  as  in  bulk. 


LITHOSRAPH    CO..    S.    F. 


RIBBON 


CALIFORNIA  PEACH  GROWERS  (!NC) 


CALirORNIA  . 


